Pina Colada Pie

Prep Time: 30 minutes
Total Time: 1 hour 40 minutes

Makes: 12 servings

1 1/2 cups BAKER'S ANGEL FLAKE Coconut
3/4 cup HONEY MAID Graham Cracker Crumbs
1/3 cup margarine or butter, melted
2 cups cold milk
2 packages (4-serving size each) JELL-O Vanilla or
    Chocolate Flavor Instant Pudding
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 can (8 ounces) crushed pineapple, drained
3/4 cup JET-PUFFED Miniature Marshmallows
1/2 cup thawed COOL WHIP Whipped Topping
6 maraschino cherries, halved

PREHEAT oven to 325 degrees F. Mix coconut, graham cracker crumbs and margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes; cool.

ADD milk to dry pudding mix; stir 2 minutes or until well blended. Stir in sour cream until well blended. Gently stir in pineapple and marshmallows; spoon into crust.

REFRIGERATE at least 1 hour. Top with whipped topping and cherries just before serving. Store leftover pie in refrigerator.

Size-Wise
Looking for a dessert to serve at your next party? This refreshing pie features the tropical flavors of pineapple and coconut. As a bonus, it make enough to serve 12!

How to Thaw COOL WHIP
Place unopened 8-ounce tub in refrigerator for 4 hours. Do not thaw in microwave.

How to Pipe Whipped Topping
Insert decorating tip in pastry bag. Fold down top of pastry bag about halfway, forming a cuff. Fill bag halfway with thawed COOL WHIP Whipped Topping. Unfold cuffed top and twist bag until it's tight against the whipped topping. To pipe, hold bag firmly and squeeze from the top, keeping bag twisted closed to prevent leaking from the top of bag.

Recipe and photograph provided courtesy of Kraft Foods.